— Brian Chiarella

You know, I think that very generally in this ties into one of the earlier questions is that Cooking from plant-based sources is really freeing in a certain way because you don't need to have an emphasis on us on a limited number of sources of protein in this case. I'm thinking anal animal cooking right where whatever we produce people want some sort of an animal derived ingredient as one of the main items certainly on the the main course plate, you know, we we refer to that in the industry as these center of the plate and that term connotes a cut of animal meat and you know in the plant-based world, you know anything goes and it's in a way it's very very fun because you can bring in so much more variety, which we should be doing, you know throughout a menu that you might compose and I think it's it's just it's that perspective. That is Li. In a way, it's fun. It's interesting. It stimulates a lot of new learning and some fun conversations as well. And you know, maybe not a tip or a trick per se but yeah, just a different perspective. All right. Thank you.